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Today it's a recipe from another forthcoming book, "Blitzkrieg!". Which is finished, really, other than a coat of polish.
Just after war’s end Lees introduced that most intriguing of beers, a “C” Ale.

It’s a name which only seems to have been used by breweries in Greater Manchester and refers to a strong, dark beer. Roughly equivalent to a London Burton, “C” Ale was, however, an exclusively bottled product.

It wasn’t a very long-lived product. It was replaced in 1954 by a stronger beer, Golden Brew, with an OG of 1078º.

The grist bears more than a passing resemblance to Best Mild. It contains exactly the same five elements: Pale and black malt, flaked barley, glucose and invert sugar. Not totally sure which type of invert they were using. No. 3 seems a reasonable guess.

The logs are a little vague when it comes to hops. All I know is that they were English and from the 1944 and 1945 harvests. I’ve gone with a Fuggles and Goldings combination, as they were by far and away the two most grown varieties at the time.

1946 Lees "C" Ale
pale malt 8.50 lb 74.73%
black malt 0.125 lb 1.10%
flaked barley 1.25 lb 10.99%
glucose 0.50 lb 4.40%
No. 3 invert sugar 1.00 lb 8.79%
Fuggles 105 mins 0.75 oz
Fuggles 60 mins 0.75 oz
Fuggles 30 mins 0.75 oz
Goldings dry hops 0.33 oz
OG 1052
FG 1012
ABV 5.29
Apparent attenuation 76.92%
IBU 27
SRM 13
Mash at 147º F
After underlet 150º F
Sparge at 170º F
Boil time 105 minutes
pitching temp 60º F
Yeast Wyeast 1318 London ale III (Boddingtons)


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